Garam masala

I always keep a jar of homemade garam masala handy. I’ve prepared it many times, not just for Indian recipes: I sprinkle it over roasted vegetables, rice, or even in marinades. This recipe has simple ingredients that are easy to find, but the difference is noticeable compared to store-bought blends. It’s the kind of spice mix that is truly worth making at home, especially since it lasts for many months if stored correctly.

Quick Info

Total time: 20-25 minutes
Preparation time: 10 minutes
Frying and cooling time: 10-15 minutes
Servings: about 6-8 tablespoons (enough for multiple recipes)
Difficulty: easy
Recipe type: spice blend for Indian food

Ingredients

4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon black cumin (shahjeera) - optional
1 tablespoon black peppercorns
3 black cardamom pods
1 teaspoon cloves
1 teaspoon ground cinnamon or 1 stick
1 teaspoon ground nutmeg or 1 small nut
3 crushed bay leaves
1 and 1/2 teaspoons ground ginger

Preparation method

1. Heat a large, dry skillet over medium heat.
2. Add the coriander, cumin, black cumin (if using), pepper, cardamom, cloves, cinnamon (if using a stick), nutmeg (if using whole), and bay leaves. Set the ground ginger aside for now.
3. Stir occasionally, allowing the spices to dry roast without oil for 4-6 minutes. You’ll know they’re ready when they become more aromatic, but be careful not to burn them.
4. Remove the skillet from the heat and let the spices cool completely before grinding.
5. Once cooled, open the cardamom pods and discard the shells, keeping only the seeds.
6. Add the ground ginger. Grind everything as finely as possible, either in a mortar and pestle or a clean grinder.
7. Place the mixture in an airtight container, preferably glass, and store it in a cool, dark place.

Why I make this recipe often

It’s easy to prepare, the ingredients are widely available, and I only need to make it every few months. It keeps very well and has a more intense flavor than store-bought versions. I love having it on hand because it contains no additives or preservatives.

Tips and variations

Tips

- Don’t increase the heat to rush the roasting, as you risk burning the spices.
- Stir constantly, especially towards the end, to prevent sticking or over-browning.
- For a finer texture, grind twice or sift if necessary.
- If using ground cinnamon and nutmeg, add them after roasting the other spices, before grinding.

Substitutions

- Black cumin (shahjeera) can be omitted; it’s not essential.
- If you can’t find black cardamom, use green cardamom, but the flavor will be different.
- Ground cinnamon and nutmeg can be replaced with whole, roasted, and then ground versions.

Variations

- Adjust the amount of pepper or cloves if you prefer a spicier garam masala.
- For a warmer flavor, add a bit more ground ginger.
- Some add star anise or fennel, but the basic recipe works very well as is.

Serving ideas

- Add 1/2-1 teaspoon at the end of Indian dishes, directly into the sauce.
- Sprinkle over roasted vegetables or rice before serving.
- Incorporate into marinades for meat or fish.
- It also pairs well with vegetable cream soups.

Frequently asked questions

Can I use garam masala immediately after grinding?
It’s best to let it sit in the jar for a day; the flavor settles better. But it can also be used immediately.

How long does homemade garam masala last?
It keeps well for 3-6 months in an airtight jar, in a cool, dark place.

Do I have to use black cardamom?
No, but black cardamom gives a specific flavor. If you don’t have it, you can use green, though the taste won’t be identical.

What if I don’t have a mortar or grinder?
You can use a small blender, but the spices will be a bit coarser.

Can I double the quantities?
Yes, the recipe can be doubled or tripled without issues if you want to make a larger batch.

Nutritional values

Estimate for 1 tablespoon (approx. 6 g):
Calories: 20-22 kcal
Protein: 0.7 g
Fat: 0.8 g
Carbohydrates: 3.2 g
Fiber: 1.6 g
Values may vary depending on how finely you grind the spices and their type.

Storage and reheating

Garam masala is best kept in an airtight jar in a cool, dark cupboard. It is not reheated. Use it directly from the jar. If you notice it losing its aroma, make a fresh batch.

 Ingredients: 4 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon black cumin - shahjeera - optional, 1 tablespoon black peppercorns, 3 pods black cardamom, 1 teaspoon cloves, 1 teaspoon ground cinnamon or 1 stick, 1 teaspoon ground nutmeg or 1 nut, 3 crushed bay leaves, 1 1/2 teaspoons ground ginger

 Tags:  garam masala indian food